Have you ever made a cake recipe, tasted the batter, and you instantly knew it would taste good? This is one of them. The cake is moist. The streusel bakes to a beautiful crumb, with the right balance of cinnamon and a kiss of nutmeg. Lightly dusted with powdered sugar, it’s the kind of cake you savor with a cup of hot coffee or tea– and will impress your friends. Just don’t tell them how easy it is to make. Just do it!
So, how’s everyone doing with their New Year’s Weight Loss Resolutions? Me? I’m doing fine. You see, I play it safe. I don’t make them. Well, I do, but they are never food-related. I make no secret that I have a wicked sweet tooth. I love dessert. I just try to resist going back for seconds.
So, about that healthy eating thing that kicks into full gear in January… how about blueberries? They’re loaded with vitamins and antioxidants. They’re terrific with some Greek Yogurt. Absolutely! But, that’s not what I did with the blueberries I couldn’t resist buying. I wanted to bake something for breakfast. I blame it on the Blue Bottle Coffee that I bought, while we were in San Francisco. Wow, is that ever great coffee! So, I decided to bake a crumb cake. To be on the safe side, I chose a recipe from Ina Garten, because I trust her recipes. 100%
The streusel is easy to make– flour, white and brown sugar, cinnamon and a touch of nutmeg. Add one stick of unsalted butter that’s been melted, and blend it all together.
The cake batter: anytime I see sour cream as an ingredient, I anticipate a really moist cake. The batter begins with 6 tablespoons of unsalted butter and sugar. Be sure to cream it with a mixer for 4-5 minutes. We want lots of air and fluffy goodness. Then, we add eggs, vanilla, lemon zest and then the rest of the dry ingredients– flour, sugar, salt, baking powder and soda. I usually let my husband lick the beater blades. But, this time, I had to dip my fingers around the edges. This batter tastes great!
Blueberry Crumb Cake
Ingredients
For the streusel:
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar lightly packed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 pound unsalted butter, melted 1 stick
- 1 1/3 cups all-purpose flour
For the cake:
- 6 tablespoons unsalted butter at room temperature (3/4 stick)
- 3/4 cup granulated sugar
- 2 extra-large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon grated lemon zest
- 2/3 cup sour cream
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup fresh blueberries
- Confectioners’ sugar for sprinkling
Instructions
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan. NOTE: I used a 9" Springform Pan.
For the streusel:
- Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake:
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light.
- Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined.
- Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
- Spoon the batter into the prepared pan and spread it out with a knife.
- With your fingers, crumble the topping evenly over the batter.
- Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners’ sugar.
Notes
Oh that looks absolutely delicious. My Dad just brought me a big bag of frozen blueberries. Now I know how I'll use them. Thank you for the recipe!
My oh my, I so needed an easy sweet (but not overly so) treat today. Oh, and with the lemons life handed me today, I'll be making lemonade to have with this wonderful coffee cake!
This looks tasty! I just bought blueberries yesterday and I too have a sweet tooth. A good cup of coffee and a piece of this cake, yum!
Totally Yummy..Delciious..Love to try it..Bookmarked
Aarthi
http://yummytummy-aarthi.blogspot.com/
A taste of summer in the middle of winter, I love it! 🙂
I made this cake (or at least it was very similar) last summer and it was A-Mazing.. The cake is wonderful and the crumb is perfect. I agree, Ina doesn't put out many (if any) bad recipes.
WOW, that's a pretty cake! I love blueberry crumb cake. Reminds me of childhood. And I don't make food related resolutions either – what's the point??? I'm just gonna eat what I make. 🙂 Happy New Year!
I could never give up dessert either…any resolution that requires me to give it up entirely definitely wouldn't hold. This crumb cake looks delicious! I wish I had had it at breakfast today!
It indeed does look equal to any bakery coffee cake! This one is a must try!
I just adore this kind of treat for breakfast. I almost made a breakfast version yesterday but had no butter in the stores. Oh well next weekend. It sounds so delicious with blueberries.
I was just telling myself that I am going to stop making so many desserts!!! I am so glad I stopped by to discover this amazing "breakfast". Breakfast is something, I should never go without 😉 I will definitely be making this soon. Thanks for sharing. I hope you are doing well 🙂
My New Year's Resolution? To lose 40 pounds by giving up sugar.
I think you just spoiled it. 🙂
I love this cake…..I can't wait for June for some nice Jersey blueberries…..I long for summer! Happy New Year Deb!
This cake looks incredibly moist with lots of yummy topping. Gorgeous!
We met at the Foodbuzz festival (mom & daughter food blog team) and I'm just now getting around to checking out your site. I love it – your recipes and pictures look delicious!
it looks incredibly moist and so good, I've never tried a crumb cake but you made me so hungry with this post
nom nom. that is a beautiful slice.
What a delightful crumb cake for a scrumptious brunch! I just discovered your blog,I live in Salinas AND my father was in the Army and stationed in Austria in the early 1950's!
What a small world!